I've been baking simple breads for a couple of years.  Reciently, I tried cinnamon raisin bread.  I tried a variety of loaf-forming methods - the short of it is all of the loaves opened up inside of the loaf, meaning I had large air voids between the outer layers of the rilled up dough.  I would prefer whole loaves, not hole in loaves.  Is there a secret or is there a trick?  A little help please!!